2 Tbs heavy cream
150 g of cheese, grated (any kind of cheese you like – feta works nicely)
2 medium onions, chopped
about 3 cups sliced kale
4 Tbs butter
ground black pepper
In a medium skillet, melt 2 tablespoons of butter, and cook the onions on medium heat until they are soft, for about 5-7 minutes.
Add the remaining 2 tablespoons of butter, the kale and season with salt. Cook the kale for an additional 5 minutes, stirring often.
Meanwhile, whisk the eggs with the cream and season them with salt and pepper.
Once the kale is done, spread the onion-kale mixture evenly in the bottom of the pan.
Add the cheese on top, and pour the eggs over and cover, lower the heat to low, and let cook for 10-15 minutes, until the eggs are set.
Flip over onto a plate, slice, and serve!